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It will freeze just fine if its vacuum sealed, but the dificult part is going to be cooking the smaller pieces. They are much less forgiving that way. I think you might be better off freezing after cooking.

Not that the small pieces can't be cooked well. I actually separate the point from the flat for competition, and trim pretty aggressively. I leave a 1/4" fat cap on the flat, and take most of the fat off of the point. If I start with a 12 lb packer I usually trim away roughly 1/4 of the weight of the brisket away. More if its IBP untrimmed. Leaves you with roughly a 5-6 lb flat and about a 3-4 lb point. Factor in a significant amount of shrinkage, and you probably have about half of the original weight. Still a lot for two people, but I think post cook portioning is the way to go.

Cook it whole.
Slice and freeze for later what you don't eat initially.
It's great to be able to go to the freezer and pull out some Q on short notice.

__________________L-MOfficial Pennsylvania MOINK Ball maker1 Large BGE - 7/5/081 Large BGE and table - 8/29/121 18.5 new to me WSMSuper Fast BLUE and RED Thermapen1 - The Great Outdoors Smoker Sea Bug cooker1 - Fantastic hubby - the original Big Al_______________________________________Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault